Mix the sherry vinegar and sugar in a small bowl until the sugar is dissolved.

Heat the oil in a 1-quart saucepan over medium heat. Add the shallot, serrano, and a pinch of salt and cook, stirring occasionally, until the shallot is tender and translucent, 3 to 4 minutes. Add the roasted red peppers and cook for 1 minute. Add the vinegar mixture and simmer until the liquid is mostly evaporated, 7 to 9 minutes. Stir in the thyme, season to taste with salt and pepper, and let cool to room temperature.

Position a rack 6 inches from the broiler element and heat the broiler on high.

Put the ground beef in a mixing bowl and add 1/2 cup of the relish, 1 tsp. salt, and 1/2 tsp. pepper. Mix gently and briefly to avoid overworking the meat. Shape the beef into nine 1/2-inch-thick patties.

Lightly oil a broiler pan. Arrange the burgers on the pan and broil until lightly browned, 2 to 3 minutes. Flip the burgers and broil until lightly browned and cooked to medium doneness (140°F), about 2 minutes.

user reviews

made it?

by ErinRody, 2/23/2014Delicious. Loved the relish. Great on mini potato rolls, pepper was not overbearing.

by Coco_Cooks, 1/3/2012These were super YUMMY and easy. I cut the recipe in half -it made 4 mini-burgers, perfect for 2 and had a little relish left over for other uses. Also I used half a jalepeno ( as that is what I had on hand) and that worked fine.

by lizykat, 11/13/2011OMGosh!! this relish is delish!! It gets better over a coupla days, if it lasts that long. I made this relish, the bacon balsamic red onion jam, and caramelized onions (all found here at fine cooking.com) for a mini burger bar birthday dinner. Good thing the burgers were mini size as it was important to try ALL the relishs!! this was definitely a favorite!